Mix into a smooth batter, not too thick. The
texture should resemble something like yogurt.

To it add the eggs. Beat fast with a beater to
mix well and create froth.

Add the haldi powder, salt, chilies, ginger and
onion.

Mix well and set it aside.

Heat a frying pan in low heat.

Pour 1 tsp oil, spread it evenly, and then put
the pan under running water to cool it. In the cooled pan, pour 3
tbsp of the batter and spread evenly so that it covers the whole
pan.

Put it under medium heat. Soon it will start
drying off.

Now spread 1 tbsp of oil on top, and across the
sides (like dosas).

You'll see the batter blow and rise. Once able
to held, smoothly pluck the sides using a flat ladle, and turn it
upside down.

Increase the flame now. Don't break the chilla.

You'll see the one side of the chilla fried a
bit. Do it for the other side as well.

Repeat it till it has been well cooked and has
brown surface evenly.

Serve hot with green chutney and tomato sauce.

Note : Chilla is a traditional Rajasthani
snack, quite popular in the north. Its
categorized as a vegetarian dish, but I have used eggs which makes
the
chila rich and firm. The best way to eat is with green chutney and
tomato
sauce/red chutney.